Pound Cake with Grand Marnier-Poached Apricots

Preparation

1. For cake:

   Step 1

   Place a rack in middle of oven; preheat to 325°F. Butter and flour pan. Whisk salt, cream of tartar, cardamom, and 3 cups flour in a medium bowl.

   Step 2

   Using an electric mixer on high speed, beat 2 cups butter until very light and fluffy, about 5 minutes. Reduce speed to low and gradually add superfine sugar. Increase speed to high and beat until very light and creamy, 6–8 minutes longer. Add eggs 1 at a time, beating to blend between additions. Beat in cream and vanilla. Reduce speed to low; gradually add dry ingredients, mixing until mostly combined. Finish mixing with a rubber spatula just until combined. Scrape batter into prepared pan.

   Step 3

   Bake cake, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool completely before turning out.

   Step 4

   DO AHEAD: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.

2. For apricots and assembly:

   Step 5

   Bring Grand Marnier, granulated sugar, and 2/3 cup water to a boil in a small saucepan, stirring to dissolve sugar. Add apricots and ginger, reduce heat to low, and simmer gently until apricots are very soft, 20–25 minutes. Let cool.

   Step 6

   Remove ginger just before serving. Serve cake with apricots and syrup and whipped cream.

   Step 7

   DO AHEAD: Apricots can be poached 1 week ahead. Cover and chill.